Recent Recipes
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
A Nice Slow Cooked Pork
Comments (1) | 12 February, 2009
In keeping with using my crockpot, I wanted to try cooking pork tenderloin. I hadn't tried doing anything pork tenderloin up to this point because, well, honestly, my dad does such a great tenderloin that I was afraid I wouldn't like it any other way! But I decided, a crockpot was too easy, and maybe I could find a good way to cook it without getting similar to my dad's style of smoking the tenderloin. I found this recipe on AllRecipes.com and like always, tweaked it just a tiny bit. My crockpot isn't large enough to include the potatoes in with the pork, so I made mashed potatoes as a side. But when I made this recipe a second time at a friend's house, his crockpot was large enough, and it turned out just as great as the first time.
Ingredients:
1 3lb pork tenderloin
1 quart vegetable broth
1 cup red wine vinegar
3 cups peeled, chopped potatoes
2 cups pearl onions
1 Tbsp dried rosemary
1 tsp ground black pepper
salt to taste
Directions:
1. Place the pork in a slow cooker. Pour in the broth and red wine vinegar. Mix in the potatoes, onions, rosemary, and pepper.
2. Cover, and cook on Low at least 8 hours to an internal temperature of 160 degrees F. Season with salt to taste.
Ingredients:
1 3lb pork tenderloin
1 quart vegetable broth
1 cup red wine vinegar
3 cups peeled, chopped potatoes
2 cups pearl onions
1 Tbsp dried rosemary
1 tsp ground black pepper
salt to taste
Directions:
1. Place the pork in a slow cooker. Pour in the broth and red wine vinegar. Mix in the potatoes, onions, rosemary, and pepper.
2. Cover, and cook on Low at least 8 hours to an internal temperature of 160 degrees F. Season with salt to taste.
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Slow Cooker Pot Roast
Comments (1) | 10 February, 2009
I got this recipe from AllRecipes.com. I got a crock pot awhile ago, and have just loved using it! I just put the meat in when I get up for work, and then by the end of the day the apartment smells so delicious! You may be wondering why I would need to find a more efficient way of cooking, since I work from home, but with my new job I'm working much longer hours, and don't always feel like spending 30-45 minutes cooking at 8:00 pm.
As I said, I got this recipe from AllRecipes, however I did tweak it a tiny bit based on what I had available in my pantry. It turned out amazingly scrumptious!! For the original recipe, click here.
Slow Cooker Pot Roast
2 (10.75 ounce) cans condensed cream of mushroom soup
1 package Lipton's Savory Herb & Garlic soup mix
1 1/4 cups water
5 1/2 pounds pot roast
1 package Lipton's Savory Herb & Garlic soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Salt & pepper to taste
Directions:
In a slow cooker, mix cream of mushroom soup, Herb & Garlic soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
After the roast is finished cooking, remove from crockpot. The remaining mixture can be made into a gravy, using cornstarch or flour. (I used cornstarch.)
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